Season the lamb with salt and cinnamon. Mix until well combined and let sit at room temperature for one hour. Roughly chop the saffron and add to a small cup or bowl with two tablespoons of warm water. Set aside to let it infuse while the lamb rests.
Preheat the oven to 325 degrees Fahrenheit.
In a tagine or Dutch oven, heat the olive oil over medium heat. Add lamb in batches and let cook, undisturbed, for three minutes or until browned. Flip each piece and let cook an additional two to three minutes. Transfer lamb to a plate or bowl as they brown.
Add onions and shallot. Cook for five to ten minutes, until they're soft and translucent. Add tomato paste, garlic, cinnamon stick, saffron infusion, and spices. Cook until fragrant, about one or two minutes.
Add in the lamb and its juices, apricots, crushed tomatoes, and chicken stock. Give it a quick stir.
Cover the Dutch oven with foil, then its lid (if using a tagine, omit the foil step). Place in the oven for 2 ½ to 3 hours, until the sauce has thickened and the lamb is tender.
Taste and adjust seasonings if necessary.
Top with toasted almonds, parsley, and cilantro. Serve with couscous, flatbread, and Merlot.